🔗 Share this article

Many would agree that plenty of folks in the contemporary era do not consider food poisoning a grave concern. Yes, most folks wash their hands after handling raw chicken and use different chopping boards for beef and green beans – but who among us can honestly say we’ve never used the same tongs for an entire barbecue or left a storage box of cooked rice on the sideboard for a couple of hours? Ignore that rhetorical question for a moment, though – before you comment that of course everyone should do all those things, let’s talk about what’s happening in your body when it all goes horribly wrong.

The Mechanisms of Misery: How Contaminants Make You Sick

At the risk of stating the obvious, food poisoning occurs when you eat food contaminated with harmful bacteria, viruses or toxins – but that doesn’t mean it always works the same way. “Bacteria including Bacillus cereus, commonly associated with improperly stored cooked rice, create pre-formed toxins that trigger abrupt illness, such as nausea and vomiting, swiftly after eating,” explains a specialist who often sees both children and adults with foodborne illnesses. Bacillus cereus is known to create a second variety of toxic substance in the small intestine, which can lead to loose stools. “Different organisms, like Salmonella and certain E. coli strains, become active post-consumption and frequently induce prolonged symptoms by inflaming the intestinal lining.”

Technically speaking, then, an expert might be able to guess what type of bacteria or virus you have ingested based on how quickly you become ill after eating. But in practical terms, that rarely happens.

“These various bacteria employ distinct methods,” points out an expert in microbiology. “For instance, Campylobacter jejuni—common in chicken—has a corkscrew structure that allows it to penetrate the gut lining. Conversely, Shigatoxigenic E. coli sickens the host by secreting potent toxins. The end result for both is inflammation and debilitating diarrhea.” Thus, despite the availability of remedies including antimicrobials, clinicians often struggle to select the appropriate therapy without knowing the exact culprit.

“When presenting with a gastrointestinal infection, a doctor usually will not prescribe antibiotics,” it is explained. “The reason for that is that if you’ve got the Shiga toxin-producing variant of E. coli, and if you then kill all those bugs with antibiotics, they’re just going to release all the toxins inside them and make you even more sick. So without a specific infection diagnosis, it’s quite often safer to just let things get better on their own.”

Essential Prevention: Smart Habits in the Kitchen

What should you be doing to avoid all this unpleasantness? “Fundamental, age-old recommendations continue to hold immense value,” the scientist advises. “Oysters consistently pose a hazard, and consuming any uncooked meat is risky—a trend towards eating undercooked, pink-centered burgers is particularly concerning.” To explain: if you are about to eat beef, you need to sear the parts that have been exposed to air to kill most of the bacteria likely to be living on it. With steak, that just means the outside, but with mince, that’s almost all of it.

Washing chicken – still bizarrely popular in some circles – is an absolute no-no, as it’s likely to spread bacteria all over your kitchen and utensils, rather than reducing your chance of infection. Obviously, you should be keeping things clean, keeping raw meat separate from other food, quickly cooling cooked food and refrigerating it within two hours of cooking, and ensuring food is properly cooked, perhaps using a meat thermometer. “Hand hygiene, crucial for stopping the spread of numerous infections, is equally vital here,” it is noted. “This translates to comprehensive handwashing following contact with food items and after any toilet visit.”

Recovery and Risks: What to Do If You Get Sick

For most otherwise healthy adults, a bout of food poisoning, while unpleasant, is typically self-limiting and not cause for panic. “Dehydration poses the greatest threat during these episodes, underscoring the necessity of increased fluid intake and possibly electrolyte supplements,” a medical specialist explains. “Reintroducing a balanced diet is also important for recovery, and in the initial stages we often recommend a Brat diet – bananas, rice, applesauce and toast – if you feel that you can’t reintroduce your normal one straight away.”

Severe infections may progress to sepsis, characterized by symptoms like tachycardia and dizziness. Immediate medical attention is required if these signs appear. “In a minority of cases, you might also develop post-infectious irritable bowel syndrome (IBS), which can be characterised by abdominal pain and bloating,” medical sources note. Ongoing issues should be evaluated by a medical professional.

On a positive note, most infections are short-lived, with the immune system effectively neutralizing the threat within a short period. The lesson? Perhaps be more mindful about utensil hygiene at your next barbecue.